Chicken Paprikas

Directions

1. 1
   In a Dutch oven over low heat, cook onions in butter until soft but not brown.
2. 2
   Add paprika and rub into onions with wooden spoon. Add chicken, meaty side down, and stock.
3. 3
   Bring to a boil, then cover and gently simmer for 1 1/2 to 2 hours.
4. 4
   Chicken should be very tender and onions mushy.
5. 5
   Remove chicken to a platter and debone.
6. 6
   Cut larger pieces into serving chunks, if you wish.
7. 7
   Add 2 tablespoons of cooking liquid to cornstarch and mix well.
8. 8
   Add this mixture to liquid in pot.
9. 9
   Bring to a boil and stir until thickened.
10. 10
    Reduce heat and stir in sour cream, heating just to simmer point.
11. 11
    Add chicken, cover and simmer a few minutes until heated through.
12. 12
    Holds well at low heat.